Amarante
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 Tue, May 05 2015, 9:52 am
This is the best sauce. The secret is the caramelized onions as well as the LONG simmer on the stove. It's not time consuming in terms of prep but you do need to "baby" the onions to make sure they are caramelizing and not burning and to add the wine if the onions become too dry. It's a great sauce to make on a cold rainy Sunday when you will be home anyway  and then you can just freeze a lot of sauce for easy meals later.
It freezes well and you can use the sauce in any number of ways as a base.
Lindrusso's Marinara Magnifica
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Yield: 9 cups
Ingredients:
1 tablespoon olive oil
1 tablespoon sugar
3-4 medium onions, chopped
1/2 cup to 1 cup dry red wine
6 cloves garlic, crushed with the blade of a knife
3 (28-ounce) cans crushed tomatoes (or 2 28-ounce cans crushed and 2 14-ounce cans diced if you want a bit more chunkiness)
2 (6-ounce) cans tomato paste
2 teaspoons oregano
1/2 teaspoon dried basil
1/2 teaspoon thyme
1/2 teaspoon marjoram
pinch of crushed red pepper or more to taste
salt and pepper to taste
1 tablespoon extra virgin olive oil
Directions:
Heat oil in a Dutch Oven over medium heat.
Add chopped onions and 1 tablespoon sugar. Saute onions for 30-45 minutes, or until sweet and caramelized. As the pan dries while onions are cooking, add red wine as needed. This is critical to the end result as you want caramelized onions and not just sautéed onions.
Once onions are done, continue to add the rest of the ingredients. Stir until well-combined. Simmer over low heat for 4-6 hours (you can simmer for less, but I would simmer for at least 1-2 hours). Stir often to keep the sauce from burning or getting overcooked.
You can use a stick blender if you like a smoother sauce after it has finished cooking
Makes about 9 cups of sauce.
Notes:
Freezes very well.
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